Frequently Asked Questions About Our Milk
Why is there a plug on top of the milk?
When milk is not homogenized the cream rises to the top of the milk because it
is lighter than the nonfat part of milk. If it is not being used and shaken
daily, the cream to thickens at the top. Many of our customers find the cream
to be quite delicious. In fact, one of our customers, who is originally from
Europe, told us that as a child, his family used to have fresh milk delivered
to their door. The entire family competed to be the first to get to the
milk so they could enjoy the cream at the top. He even described wanting
it so much that he and his brother would sneak to neighbors porches to eat
the cream off the top of their milk!
Why don’t you use glass bottles?
Farmers’ All Natural Creamery milk is packaged using the best method
available for preserving its unique freshness. We use a PET bottle
that does not leach into the milk, like softer plastic dairy bottles do.
UV blockers in the bottle make it a better option than glass because milk
is very sensitive to light. Just minutes of exposure to sunlight
and to ultraviolet lighting in grocery stores induces vitamin degradation
and light oxidation. Oxidation produces off-flavors (cabbage like,
burnt odor) that shorten its shelf life.
Is your bottle recyclable?
Yes, # 1 recyclable—the most widely recycled plastic.
What is the shelf life of your product? Vat process
is used to bring the freshest milk to customers, not milk with a longer-than-natural
shelf life. It is normal for milk to last 10-18 days. Our
milk has an 18 day shelf life.
Is your milk raw?
No, it is not legal to sell raw milk in most states. We use the lowest
temperature (VAT) process allowed with pasteurization laws to bring the
closest to farm fresh milk as possible.
What is non-homogenized? Why do we think non-homogenized
is better?
We do not homogenize our milk, preferring instead to leave it in its natural
form--a combination of nonfat milk and cream. Homogenization, developed
around 1900 in France, is a process in which hot milk is pumped through
very small nozzles at high pressure, creating turbulent pressure that tears
the fat globules into tiny particles, evenly dispersing them throughout
the milk. While homogenization blends milk, it makes milk taste bland.
Cream left in its whole form (globules) allows a natural creamy taste that
is lost when it is broken down through homogenization. The cream in non-homogenized
milk will rise to the top because it is lighter than the nonfat milk from
which it separates. The cream at the top is a forgotten treat that
kids and adults in earlier generations looked forward to when the milkman
left milk on their front porch.
Many customers say they like how in one way our milk feels lighter in
the mouth, but it also has a full, creamy flavor. Customers also
say our milk is cleaner on their palate.
What is Pasteurization? Why do we think VAT is better?
Pasteurization is a mandated production method for milks in the United
States where heat is applied to raw milk to decrease the possibility of
food-borne illness and to increase shelf life. The Farmers’ All
Natural Creamery uses a process called VAT pasteurization, where a fixed
volume of milk in a vat is slowly agitated at 145 degrees Fahrenheit—this
process has a uniquely negligible effect on the pure flavor of the milk.
Our end product is as close as pasteurized milk can get to farm fresh flavor.
Our Creamery also chooses the VAT process because we believe its lower
temperature allows milk to retain more of its nutritional value than other
methods of pasteurization (industrial-scale milk operations heat their
milk to 171 degrees or higher, Fahrenheit, HTST method, and from 265-300
degrees, Fahrenheit, UHT method). The difference is very easy to
understand; overcooked food loses flavor and nutrients. A well known
example of the impact cooking has on food is its effect on vegetables.
Raw or gently cooked vegetables have more flavor and nutrients than overcooked
vegetables. We believe the same is likely true for milk. Most
milk available today is pasteurized at temperatures significantly higher
than 145 degrees Fahrenheit. By doing this, dairies sacrifice
the fresh flavor and nutritional value of milk for a longer-than-natural
shelf life.
How many cows do you have on a typical farm?
Typical 35-40 cows, Range 15-95 cows
Is Vitamin A or D added to your milk?
We are required to add Vitamin A to our 2%, Skim, 1% milks. It is required
because Vitamin A exists in the cream or fat part of milk so when you
remove cream to lower the fat, you lose or lessen the natural vitamin
A that is in it. We do not use Vitamin A from an animal source
when we add it. We do not add Vitamin D to any of our products.
Why don’t you add Vitamin D to your milk?
Typically, organic customers do not want synthetic vitamins used in milk.
And, like our customers, we prefer our milk to be left in as natural
of a state as possible.
What kind of cows do you have?
Holstein, Jersey, Brown Swiss, Guernseys, Ayrshire, Milking Shorthorned,
Scandinavian Red, Montbeliard
Can your milk be frozen?
It is usually not recommended to freeze milk, but we have heard some customers
say they’ve been able to do it successfully with our product. If
you have been able to do this, send us a note and let us know how it
worked. Here’s one customer’s recommendation. “Do
not quickly thaw the milk (ex. In hot water, microwave), but do it slowly
in fridge. The cream will thaw first, the nonfat part of the milk
will follow. Then, make sure it is completely thawed before shaking.”
If I am lactose intolerant, can I drink your milk?
We have no research that explores this. However, we’ve heard
countless stories from people who say they are able to drink our milk,
despite having/being lactose intolerance. If you have lactose intolerance
and you try our milk we would welcome you to share your experience with
us.
Have the cows’ horns been cut?
Most of our farms do cut the cows’ horns. It is done to protect
people and other cows. Injury can happen very easily because cows
affectionately rub their heads towards people. They also like to spar with
other cows in their herds.
Why does the milk sometimes have a yellow color?
Our grass-fed cows are raised on family farms where they graze heavily.
The natural yellow color of grass-fed milk is actually an indication
of its superior nutritional value, and is due to the high amounts of
beta carotene.
Why is it important to have pasture-fed cows?
Over the past few decades many studies have revealed that pasture-feeding
is much healthier for the cows and for the consumer.
Greener Pastures: How Grass-fed Beef and Milk Contribute to Health
Eating by Kate Clancy is the first study to synthesize
the findings of virtually every English-language study (25 were chosen
for analysis) comparing the amounts of total fats, saturated fats, omega-3
fatty acids, and Conjugated Linoleic Acid (CLA) in both pasture-raised
and conventionally raised beef and dairy cattle. The report also
combined analyses of the nutrition, environmental, and public health
benefits of grass-based farming techniques.
The report found that grass-fed milk contains higher levels of omega-3
fatty acids, the so-called beneficial fats. Grass-fed milk tends to be
higher in an omega-3 fatty acid called alpha-linolenic acid (ALA) that
scientists have demonstrated reduces the risk of heart disease. And grass-fed
milk also is higher in CLA, a fatty acid shown in animal studies to protect
against cancer. CLA was discovered in 1978 by Michael W. Pariza at the
University of Wisconsin while looking for mutagen formations in meat during
cooking. The most abundant source of natural CLA is the meat and dairy
products of grass-fed animals. Research conducted since 1999 shows that
grazing animals have from 3 to 5 times more CLA than animals fattened on
grain in a feedlot. Simply switching from grain-fed to grass-fed products
can greatly increase your intake of CLA.
How much cream per SKU?
Whole 3.5%, 2% , 1%, Skim has .1%
Why is there a grayish look to milk?
It is not the milk that looks gray; it is our bottle that is slightly gray.
Our bottle has a UV blocker in it to protect the milk from light which
will oxidize it, and affect the flavor.
Separation of buttermilk?
All buttermilk separates somewhat. You just cannot see it in the
typical opaque packages used for buttermilk. Ours likely separates more
because we prefer to not homogenize it so it can be left in the purest
state. It easily mixes together when shaken. What sets our buttermilk
apart is the low temperature pasteurizing process that we use. Also the
fact it is non-homogenized.
Kosher Certified?
Yes, Farmers’ All-Natural Creamery products are certified Kosher
by the Chicago Rabbinical Council (CRC).
What are our quality practices?
We meet many standards
for quality. FDA, State, Organic Certifier. We also meet Grade A Milk standards.
We are certified organic through Iowa Department of Agriculture and Land
Stewardship (IDALS). We meet the national organic program (NOP) regulations. We
are also inspected by the FDA, USDA, Iowa Milk Shippers, and are Kosher
certified by the Chicago Rabbinical Council.
